Caffe Amici - Full Menu

Served with a side of tomato sauce.

Sautéed fresh garlic, olive oil and Italian seasonings.

Portabello mushroom stuffed with sausage, broccoli rabe and sun dried tomatoes in a white wine sauce.

Baby spinach tossed in balsamic dressing and topped with crumbled gorgonzola cheese, walnuts and diced roma tomatoes.

Imported meats and vegetables marinated in olive oil and balsamic vinegar.

Crisp romaine topped with homemade garlic croutons, aged parmesan cheese and homemade dijon Caesar dressing.

Mesclun greens sprinkled with raisins and roasted almonds, then topped with warm goat cheese. Served with a homemade raspberry vinaigrette dressing.

Diced tomatoes, red onions and fresh mozzarella cheese over toasted crostini breads in a red wine vinaigrette dressing.

Field greens tossed with walnuts, cranberries, plum tomatoes and crumbled gorgonzola cheese in a balsamic vinaigrette.

Crisp romaine topped with fried calamari, walnuts and diced tomatoes in a homemade ginger dressing.

Crisp romaine and iceberg lettuce topped with tomatoes, cucumbers, green peppers, red onions, olives and feta cheese in our homemade vinaigrette.

Bread stuffed with fresh mozzarella cheese, sliced tomato and basil baked in a filetto di pomodoro sauce.

Stuffed with garlic, breadcrumbs and grated cheese.

Steamed and sautéed with shallots and a touch of brandy in a white cream sauce.

Toasted Italian bread topped with melted mozzarella cheese in our famous garlic sauce.

8 Pieces. With bacon, green and red peppers, celery, garlic and onions.

Filled with ricotta cheese, lightly breaded and fried to perfection. Served with a side of tomato sauce for dipping.

Stuffed with our homemade seafood stuffing.

Topped and baked with seasoned breadcrumbs. 8 Pieces.

Shrimp oregonata, baked clam, seafood stuffed mushroom, eggplant rollatine and stuffed pepper oven baked in a light marinara sauce.

Chopped crisp romaine and iceberg lettuce tossed with field greens, topped with diced tomatoes, red onions and cucumbers, topped with shredded mozzarella cheese.

Served with sweet sausage ragu and a touch of truffle oil.

Served in a classic creamy alfredo cheese sauce.

Tossed with fresh asparagus, sun-dried tomatoes, spinach and mushrooms in a pink sauce.

Pasta purses stuffed with six cheeses and sautéed in a roasted pepper cream sauce.

Sautéed with shiitake mushrooms, sun dried tomatoes and shallots, served in a brandy cream sauce.

Sautéed with asparagus, kalamata olives garlic and grilled chicken in a plum tomato sauce.

Bowtie pasta sautéed with spinach, artichoke hearts, sundried tomatoes and diced fresh mozzarella cheese in a light marinara sauce.

Cork screw shaped pasta topped with marinated grilled chicken in a filetto di pomodoro sauce.

Ear shaped pasta sautéed with escarole and cannellini beans in a light garlic and oil sauce.

Cheese tortellini in a pink sauce with sliced mushrooms.

Served with pan fried eggplant in a filetto pomodoro sauce.

Tubatini pasta with white cannellini beans, sautéed onions and garlic in a hearty tomato broth.

Pink cream and vodka sauce with a touch of meat.

A medley of vegetables sautéed in your choice of pink cream sauce, marinara sauce or garlic and oil.

Served in garlic and oil.

Broccoli rabe, sausage and sun-dried tomatoes in garlic and oil.

Served in a pink cream sauce with caramelized onions.

Bowtie pasta with shrimp, sundried tomatoes and mushrooms in a creamy pink sauce.

A medley of vegetables sautéed in your choice of pink cream sauce, marinara sauce or garlic and oil.

Butternut squash filled ravioli prepared in a cognac cream sauce. Garnished with crumbled walnuts.

A white cream sauce with bacon and sautéed onions.

Homemade pesto sauce tossed with fresh ground pignoli nuts aged parmesan cheese and Italian seasonings with a touch of cream.

Crisp romaine topped with shrimp, asparagus, roasted red peppers, diced tomatoes and chopped garlic with freshly squeezed lemon and a touch of extra Virgin olive oil

Sautéed in our house Buffalo Sauce.

Sautéed with diced fresh eggplant, zucchini and tomatoes served in a light white wine sauce with a touch of marinara, topped with fresh melted mozzarella cheese.

Topped with sliced prosciutto, breaded eggplant and fresh mozzarella cheese in a light marinara sauce.

Scallopine lightly breaded pan fried with fresh lemon.

Lightly egg battered veal sautéed in a lemon butter and white wine sauce.

Fried veal cutlet layered with sliced fried eggplant and topped with melted mozzarella in a tomato sauce.

Baby spinach tossed with fresh pineapple, dried cranberries, red onions and crumbled feta cheese in a honey vinaigrette dressing.

A hearty combination of fresh vegetables served in a light tomato sauce.

Spinach and egg drop consomme with meatballs.

Homemade potato pasta in a pink cream meat sauce with peas.

Golden fried calamari served with a side of homemade marinara sauce.

Homemade striped ravioli stuffed with lobster and topped with shrimp in a creamy pink sauce.

Shrimp, clams and mussels served over a bed of linguine in a plum tomato sauce.

Sausage, mushrooms and diced fresh mozzarella cheese in a tomato sauce.

Fresh broccoli rabe sautéed in garlic and oil.

Sautéed with fresh mushrooms and diced prosciutto in a brown Marsala wine sauce.

Sautéed with artichoke hearts and capers in a white wine, lemon and butter sauce.

Served in a homemade marinara sauce.

Field Greens topped with candied walnuts, crumbled gorgonzola, dried cranberries and tomatoes. Served with a raspberry vinaigrette.

With a Choice of sauces Buffalo, BBQ, Candied Garlic or Peppercorn Ranch.

Italian sweet sausage sautéed with onions, garlic, mushrooms and peppers in a plum tomato sauce.

Minced and whole littleneck clams sautéed with Fresh garlic and oil.

Savory crostini breads topped with diced marinated tomatoes and onions with fresh basil.

Served with choice of one, pasta, vegetable or steak fries.

Served with choice of one, pasta, vegetable or steak fries.

A traditional lettuce, tomato and cucumber salad.

Sliced fresh mozzarella cheese topped with sliced tomatoes and roasted peppers in a balsamic vinegar and oil.

Lightly breaded and fried veal topped with diced fresh mozzarella cheese, roma tomatoes and chopped red onions. Served warm with red wine vinegar and Virgin olive oil.

Bowtie pasta with shrimp, asparagus and mushroom in a creamy pink sauce.

Rolled and stuffed with prosciutto, provolone and mozzarella cheese. Served with fresh mushrooms and diced prosciutto in a light brown Marsala wine sauce.

Zucchini sticks lightly breaded and fried until golden. Served with a side of tomato sauce for dipping.

Fresh Italian tomatoes sautéed with garlic olive oil and spices.